Set out the dala horses on New Year's Day.
Tuesday, January 7, 2014
Christmas Season 2013/2014 - Glogg
I had every intension of making my own batch of glogg this year. I had what is pictured above at the American Swedish Institute on New Year's Eve Day.
Monday, January 6, 2014
Epiphany 2014 - The Three Kings
Twelfth Night 2014 - Luminaries
I made luminaries especially for Twelfth Night. You can make these beauties by simply freezing water in a Bundt pan. Add tea lights and you're good to go.
Twelfth Night 2014 - Gingerbread Cookies
We had a very low key Twelfth Night this year. Dinner was very simple but I did bake gingerbread cookies. Don't be too impressed. These were bought from the store as pre-made and frozen dough. All I did was pop 'em in the oven. Regardless of who made them they smelled great while baking.
Christmas Season 2013/2014 - The Host with the Most
Dale serving up the egg-bake at our holiday brunch.
Christmas Season 2013/2014 - Pistachio Rum Cake Pudding
We hosted our holiday brunch the other day. I made a pistachio rum cake pudding and Dale made an egg-bake. The rum cake was quite easy and fun to make and it was a big hit. The recipe comes from family friend Judy and is as follows:
Pistachio Rum Cake Pudding
1 package pistachio pudding mix
1 package yellow cake mix
1/2 cup light rum
1/2 cup water
1/2 cup oil
4 eggs
Beat all ingredients together at medium speed for 2 minutes. Bake in a Bundt pan at 325 degrees for 55-60 minutes.
Rum Cake Glaze
3/4 cups granulated sugar
1/2 stick butter
1/4 cup light rum
1/4 cup water
During last 10 minutes of baking, combine glaze ingredients in a pan. Boil 2-3 minutes [I stirred it the whole time]. Reduce heat [I continued to stir and removed from burner a couple of minutes before removing the cake from the oven]. After removing cake from oven, poke holes in the bottom with a knife to allow for seepage and then pour glaze over it while still in pan. Remove cake in 45 minutes from the pan.
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